Skip to main content

Hasselback Sweet Potatoes

I hope you're enjoying #FallFlavors Week as much as I am, there are so many great recipes being shared!  

This post is sponsored in conjunction with Fall Flavors Week. I recieved product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.

 

I'm a little bit late jumping on the hasselback potato train, but when I opened the box of beautiful items Melissa's Produce sent, they were the first thing that came to mind. 


I love brown sugar with sweet potatoes, so I combined it with some melted butter and to gild the lily, I added some Taylor & Colledge Vanilla Bean Paste. I brushed that between the slices and over the top.


I popped it into the oven to roast for 25 mins.  Next I separated the slices and sprinkled Nairn's Oatcakes Oatgraham crumbs between each one. I popped them back in the oven for another 22 mins or so, until the outside was crispy and the inside was cooked through.

So delicious!  Be sure to go down below and enter for your chance to win a prize package from Melissa's Produce, Taylor & Colledge, Nairn's, Dixie Crystals and our other generous sponsors!


Hasselback Sweet Potatoes
Print

Hasselback Sweet Potatoes

Yield: 4 to 6 servings
Author: Jolene Martinelli

Ingredients:

  • 2 medium sweet potatoes
  • 2T butter, melted
  • 1/4c Dixie Crystals brown sugar
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 8 Nairn's Oatcakes Original Oatgrahams, pulsed in food processor to crumbs

Instructions:

  1. Preheat oven to 425 degrees. Slice sweet potatoes two thirds of the way through, leaving 1/4 inch between slices. (Tip: lay wooden spoons or chopsticks on either side to keep from going all the way through).
  2. Combine butter, brown sugar and vanilla bean paste in a small bowl. Brush over sweet potatoes, being sure to get the mixture down inside the slices.
  3. Roast for 25 minutes, remove from oven and sprinkle with the oatgrahams crumbs. Bake for an additional 25 mins or until the skin is crispy and the inside is cooked through.
sweet potatoes,
Side dishes
American
Created using The Recipes Generator

************

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

  • The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.
  • Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.
  • Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.
  • Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.
  • Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.
  • One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry. 

a Rafflecopter giveaway



Wednesday Fall Recipes


Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.



Comments

  1. I'll bet those Nairn's oats were wonderful crumbled over these potatoes. Great flavor combo. The potatoes were huge. I cut one into fries and fed six people!!!

    ReplyDelete
  2. Not a huge fan of sweet potatoes, but I would eat this in a heartbeat! Those potatoes were the biggest I've ever seen...it took us a bit to eat our way through them for sure.

    ReplyDelete
  3. My mom loves loaded sweet potatoes but this version would be a winner with her for sure!

    ReplyDelete
  4. What a clever way to use the Nairn's! I love how you prepared the sweet potatoes too!

    ReplyDelete
  5. I love sweet potatoes. I need to try these asap!

    ReplyDelete
  6. What a clever idea to add the oat cakes in this recipe! This sweet potato looks amazing - so sticky and sweet and yum!

    ReplyDelete
  7. These are such a fun way to serve potatos and the topping is so fun!

    ReplyDelete
  8. That toppings sounds delicious!! And those potatoes look so drool worthy.

    ReplyDelete
  9. I love sweet potatoes, and this a such a great idea!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Chocolate Chip Cookie Cake

I've been making this recipe for over 5 years now.  My guys saw an advertisement from a pizza chain for a Mega Chocolate Chip Cookie and they asked if I could make one. Since I didn't have an ovenproof skillet or pizza pan at the time, I searched the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg. This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets! Most often I make it with semisweet chocolate chips, but sometimes I switch it up and and use some of the speciality ones that I can't seem to resist buying, like Sea Salt Caramel. Though the directions say to cool it completely, we like ours warm, topped with a scoop of ice cream, sometimes a drizzle of hot fudge sauce.   Yield: 8 Author: Jolene's Recipe Journal Print Recipe With Image Without Image Chocolate Chip Cookie Cake ingredients